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Portobello Pizzas

Serves 2 servings

Originally aired

INGREDIENTS
  • 2 large portobello mushroom caps, stems removed
  • Extra-virgin olive oil (EVOO), for drizzling
  • Salt and freshly ground black pepper
  • 3 tablespoons roasted red pepper paste OR 1 12-ounce jar of roasted red peppers, drained and pureed
  • 4 slices smoked mozzarella cheese
PREPARATION

Preheat a grill pan over medium-high heat.

Drizzle mushroom caps with EVOO and place on the grill pan, gill side down, for about 3 minutes.

Flip caps and season with salt and freshly ground black pepper. Spread a spoonful or so of roasted red pepper paste over the mushroom cap in a thin layer.

Top with a slice of smoked mozzarella cheese and tent with foil to melt.

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